Login  |  Register

Live Stats

My Account

3. QUALITY ASPECTS ASSOCIATED WITH SEAFOOD

3. QUALITY ASPECTS ASSOCIATED WITH SEAFOOD. In this chapter only the quality aspects related to safety and spoilage of seafood is discussed. The various disease agents which have been associated with consumption of seafood are listed and a few characteristics relevant to the evaluation of the hazards and risks related to their presence on fish ...

Alexa Traffic